Description
A refined yet simple breakfast featuring baked eggs layered with crisp puff pastry, sautéed greens, fresh vegetables, and creamy cheese or sauce.
Ingredients
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4 large eggs
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1 sheet puff pastry, thawed
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1 cup sautéed spinach or kale
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1–2 medium tomatoes, sliced
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½ cup shredded Gruyère or goat cheese
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1 tbsp olive oil
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1 tbsp fresh herbs (thyme, chives)
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Salt and pepper, to taste
Optional Béchamel Sauce:
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2 tbsp butter
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2 tbsp flour
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1 cup milk
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½ cup grated cheese
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Pinch of nutmeg
Instructions
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Preheat oven to 400°F (200°C). Cut puff pastry into rectangles, dock with fork, and bake for 12–15 minutes until golden.
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Sauté greens in olive oil until wilted. Season lightly.
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Bake eggs in greased ramekins at 375°F for 10–12 minutes.
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(Optional) Make béchamel: Melt butter, stir in flour, cook 1 min. Add milk slowly and cook until thickened. Stir in cheese and season.
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Assemble: Layer pastry with greens, tomatoes, cheese/sauce, and top with baked egg.
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Garnish with herbs and serve immediately.
Notes
Swap out vegetables or cheese based on seasonal availability. For a lighter version, use one pastry layer or skip béchamel.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: French-Inspired
Nutrition
- Calories: ~350 per serving